Beverage extract.



State of Indiana,

parts,

to waterproof packages. 'lhe to late or cocoa.

JAMESM. ALLISQN, h llNlDlLhNMOLIS, EIDIANA.

nnvnnaen nnrnnor.

neonates,-

To all whom it may concern it known that l, danms M. hnnlson, a citiaen .ot the United States, dianapolis,' in the county oi Marion and have invented certain new ahd uselul Improvements in Beverage Extr s, of which the following is a specifi ca on lhe object of this invention is to provide which is readily soluble in water and which will. possess a. pleasant, bitter empyreurnatic aroma and is healthihal and nutritious without the pres ence ot tannin and cali'ein in injurious or noticeable quantities.

11a carrying out my invention I preferemploy the coffee bean or berry from which all or the outside hull and blossom or bran-like lining is removed by any of the well lnuown mechanical means leaving only the germ or portion originally wrapped within the blossom for my purpose. llhis is because most of the tannin and cadein and objectionable alkaloids exist in the discarded while the heart is practically tree rh orn these objectionable elements but contains the essential oils which will impart the pleasant codes flavor and aroma. linof using the codes berry ll can get very satisfactory results from roasted peas, beans,

acorns, wheat and other cereals which are three from the objectionable tannins and alkaloids but on account of the difierence in flavor ll prefer the codes berry.

From the germ ot the codes berry thus obtained, or from the cereals it same are used insted of the codes berry, ll prepare a quickly soluble extract in a manner such that the flavor and aroma are retained; this is reduced to a dry, comrninuted condition in rather a coarse granular form to better resist the hygroscopic tendencies of the product, althou h it may prepare it in any desired degree o fineness and preserve it in air and next step is to blend this comnainuted extract of the coffee berry or cereal with the roasted and ground seeds of the cocoa tree in all of the well Mown commercial forms of prepared choco- A third step is to blend with r the resulting product milk or cream which has been evaporated and reduced to a soluble powder.

For the purpose of illustrating my invents tion the following specific example of its production is given without any purpose or Specification of Letters Patent,

residing at ln- Patented Apr ht, llhlt;

Application filed March to, 1913. Serial No. 753,363.v

intent to define or limit the invention fur ther than is 'settorth in the appended claims. lhe colfee berries or berry germs from which the hulls have been removed are ground fine with Water to dissolve out the solubleconconstituents may be removed depending extract in the matter of aroma, flavor, etc. The extraction maybe accomplished by add-. ing. cold or warm water, or boiling the same therewith, but l prelicr to use percolation with water of moderate temperature, at about to (1, in order to secure a clear solution which may be evaporated without being filtered and in order to permit of the control more readily oi the strength of the extract produced. The resulting aqueous vacuum evaporation pan heated in the neighborhood of 50 (3. in the early stages of the process care being taken at the close of the process to not overheat and burn the producte The thoroughly dried product is neat comminuted, and is then ready to be mixed with from 50% to 8ll% oi? the dry comminuted product of the cocoa tree in the term of the well known commercial chocolate or cocoa which differs from chocolate principally in being ground with a portion oi? the hull, instead of being carefully hulled hetore grinding as is done in the manufacture of chocolate. The resulting mixture is then thoroughly stirred to make the distribution uniform throughout the mass, and to this mixture is then added from 15% to 30% of evaporated and finely comminuted milk or cream, or mixture of milk and cream, depending upon the percentage of butter fat desired in the finished product. All of the ingredients now present are thoroughly stirred together in order to equalize the 1111K- ture. In practice I prefer to dissolve the mixture thus produced in warm water, all of the ingredients being readily soluble, and then to evaporate the solution to dryness and grind it to a coarsely comminuted condition to thus better resist the hygroscopic tenden-. cies of the product. The resulting product is a beverage extract in granular form of extreme solubility in water, either hot or cold, and when a teaspoonful of the extract is dissolved in a cup of hot water, solution is immediately efiected roduclng a bevera e having the aroma and avor of coflt'ee blen in roasted condition and are. next treated stituents Either a part or all of the soluble upon the desired characteristics-ct thelsolid solution is next concentrated to dryness in a ill)? the time that til we:

ed with the flavor and delicious taste of chocolate or cocoa. This beverage may be sweetened with sugar in the usual manner, or if preferred the product may be sweetened at the powdered milk is added, but as tastes differ in regard to the amount of sweetening, it is preferable to allow each individual to add the sugar to suit his taste.

Having thus fully described my invention, what I claim as new and wish to secure by Letters Patent of the United States, is-

1. A solid soluble extract for preparing beverages consisting of extractive matter in hard, dry, homogeneous, comminuted condition of roasted coffee erms, roasted seeds of the cocoa tree and miIk.

2. A solid soluble extract for preparing beverages consisting of extractive matter in hard, dry, homogeneous, comminuted condition of the roasted cofi'ee-berry germs from which the hull has been removed and roasted seeds of the cocoa tree.

3. A solid soluble extract for preparing beverages consisting of extractive matter in hard, dry, homogeneous, comminuted condition of roasted cofi'ee-berry germs from which the hull has been removed, roasted seeds of the 00009. tree and milk.

In witness whereof, I, have hereunto set my hand and seal at Indianapolis, Indiana, this, third day of March, D. one thousand nine hundred and thirteen.

JAMES M. ALLISON. [L. s.]

OER J. A. Mm'rm i i 

